Last night I decided to try a Raspberry Chicken. I've seen a number of recipes for these types of things over the years, but never actually made one. I thought it would be a safe bed since someone other than me likes raspberries. I found this recipe for Raspberry Glazed Rosemary Chicken Breasts over at Debbi Does Dinner Healthy and decided to give it a whirl. I used her receipe with what I had on hand and modified slightly. I also didn't measure anything, per norm for me :)
3 boneless skinless chicken breasts
spice mix - 2:1 mix of rosemary and oregano
1/2 cup raspberry preserves
~1 tsp-1/2 tbl honey mustard
Preheat oven to 350. Rub both sides of the chicken with the spice mix. Place in shallow baking pan and add a little broth to prevent drying the chicken out while cooking. Bake for about 20 minutes.
Mis the raspberry preserves and honey mustard. Spread over the chicken and bake for another 10 minutes until cooked.
It turned out pretty well. Rosemary was the dominant flavor, perhaps because i tend to use it abundantly, and the raspberry provided a little sweetness to follow up. David was intrigued by the use of a jelly product on meat. I enjoyed it and look forward to cosuming the final piece for dinner one night this week.
Some thoughts... I didn't really think it was glazed, the way I tend to think of glazed, which was a little disappointing. It was more of rosemary chicken with a raspberry sauce. I think to get that flavor/texture I would have put the preserves mixture on earlier. I also didn't really taste the honey mustard much. I would either use more or totally omit it. Finally, it was a little dried out. I would either cook this covered with foil to prevent drying the chicken out until the glaze/sauce was added or i would use chicken tenders rather than full chicken breasts. Despite the reccomended changes, it was tasty, and it was nice to get back to trying new recipes.